Coconut Tres Leches Cake

A supereasy recipe that everyone will be asking you for.

Orange Angel Food Cake with Strawberries

This light, sweet dessert is known as “pillow cake” here at CHOW.

Nutty White Chocolate Blondies

Chewy, cakey, and melty, these treats are sure to be the star of your next bake sale.

Egg Magic

Tools for de-yolking, poaching, and beheading eggs.

Banana Pudding

Meringue-topped single servings.

Potato Latkes

A bit soft, a tad crunchy, and just the right amount of grease.

Brandied Pear-Walnut Tart

Walnut, more walnut, and lots of pear.

Rice Krispies Treats Birthday Cake

This childhood staple molds into an impressive cake.

Passover Orange Angel Food Cake with Strawberries

A sweet, citrusy cake made with kosher ingredients.

Does anyone have advice about making tails with egg whites? -should the egg white be cold or room temperature? -do fresh egg whites work better, or pasteurized egg whites from a carton? I’m trying to perfect a pisco sour and...

I’m wondering if I can use an immersion blender to beat eggs whites stiff? Would there be any advantage to using my hand mixer? Just curious. Since I have both, I can use whichever is preferable. Thanks

I’ve been making a lot of custard lately, which means egg yolks used and whites left over. It seems a waste to toss half of half a dozen eggs - what should I do with them?

After spending this summer making far too much ice cream (David Lebovitz’s book is DANGEROUS), I find myself with several dozen egg whites in the freezer. Other than an egg-white omelet (boring) or an Angel Food cake...

You can do a great egg white omelette with spinach, carmelized onions, tomatoes, mushroom, and garlic if you so choose. You can also pass freshly grated parmesan with it, if people want to indulge. Also I’ve made crepes...

In the interest of eating a more healthy breakfast I attempted to make my first egg white omelet at home this weekend. The omelet came out in pieces ... like a crumbled up egg white. And, even though I used non-stick spray, it...